Dawn on 11/12/2007 at 10:25 pm said:

I am trying out this sauce… I started it yesterday and my garlic cloves are turning a bright blue in the middle…. can someone tell me why? I have never seen anything like it. Help!

Dawn - did you use regular table salt instead of non-iodized salt? Iodine can cause garlic to turn an iridescent blue (it doesn’t harm it, however). But immature garlic will also turn blue in the presence of an acid - it has something to do with the sulfur compounds in the garlic (these compounds are what give garlic its distinct smell when it’s chopped or crushed). If this is what’s causing it turn blue, it could have an unpleasant effect on flavor.

Woody Williams on 6/2/2007 at 10:24 am said:

This might be a good sauce but it is not Sriracha. For one thing Sriracha is a “balanced” sauce–it contains a good quantity of sugar. For another there are no habenero in Sriracha. Thirdly the sauce is best made with fresh red chilis (Thai or similar), not dried.

arguable. i came with a great taste using dried japanese peppers.

Daniel on 4/12/2006 at 10:32 pm said:

Wouldnt it be cheaper to buy it? just a guess. less effort too.

Yes, but this recipe has no sodium bisulfate, potassium sorbate, or xanthan gum.